How to Segment a Grapefruit

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Choose a nice grapefruit. Look for a smooth skin with no noticable spots, and one that feels heavier than it looks. Have a cutting board, medium bowl, chef’s knife and a paring knife handy. Make sure your knives are sharp.

Slice a thin piece of peel off both the top and bottom ends of the grapefruit. This will give you a flat surface to work from – which makes cutting less dangerous. Turn the grapefruit so it is sitting flat your cutting board.

Using your chef’s knife, follow the contour of the grapefruit and slice the peel and pith away from the flesh, starting at the top and moving toward the bottom.

Repeat this process turning the grapefruit after every slice until the peel and pith have been completely removed.

Discard the peel. The grapefruit is now ready to be cut into segments.

Using your paring knife, Cut along the inside of the membrane into the center of the fruit. Repeat along the membrane on the other side of the segment. Once your knife reaches the inside of the fruit, the V-shaped segment will be free. Use your knife to gently pull it out of the grapefruit. Continue working your way around the grapefruit, segment by segment, until all the pieces are free.

NOTE: If you need to save any extra  juice, hold the grapefruit in one hand over a bowl while you work.

7 comments

  1. […] cooking videos, please make a good one. Here’s a blog post with a picture tutorial instead: How to Segment a Grapefruit. It takes a little longer if you’re careful, but you end up keeping more of the grapefruit on […]

  2. Beth Gordon says:

    Mary:
    Marilyn just recently told me about your website–I am so anxious to try some of your recipes, especially the Asian offerings, my favorite! Thanks so much for the grapefruit instructions–never knew how to do it, but today I am enjoying a beautifully sectioned fruit!!!

    • MaryMiller says:

      Hi, Beth – Thanks so much for tuning in! We try to post new ideas a few times a week. If you enter your email address on the home page, you can get all of the posts in your in-box. We’ll be doing some Vietnamese recipes later this month! 🙂

  3. Peggy Gettles says:

    Mary, you make me salivate with your recipes! I love all the pics for those of us that are
    cooking challenged! You girls do a super job!! Are you going to publish?

    • Onti Rosen says:

      Hi Mary,
      I am the world’s worst cook but your website/blog inspires me daily. I love your pictures and your great recipe ideas. Thank you. I am in need of new knives and I wonder if you might have a suggestion that you like.
      Thanks so much! I feel like I gain ten pounds every time I read this!
      Onti Rosen

      • MaryMiller says:

        Hi, Onti! Wow, thanks for your positive feedback on our blog! It has been such a great project – and definitely helped me start cooking again, after a few years of being really lazy! I’m glad you brought up the question about knives, because as I was cutting up a chicken this week, I realized that our boning knife is missing. I guess I need to buy a replacement! All of my knives are Henkel Five Star. I started collecting them 20 years ago when I enrolled in culinary school. Look for a post from me next week – 5 knives that should be in every kitchen.
        Mary

  4. […] A Passionate Plate For the love of great food & recipes that work! Skip to content HomeAbout UsInspirationContactRecipe IndexHow Tos ← How to Segment a Grapefruit […]

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